This Lemon Poppy Seed Pudding Cake combines the fresh, tangy flavors of lemon with a soft, moist cake texture and a creamy lemon pudding filling. Topped with a lemony glaze and fluffy frosting, it’s perfect for spring gatherings, summer celebrations, or any time you want a bright, delicious dessert!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
For the Filling:
- 1 cup lemon pudding mix
- 2 cups milk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
For the Frosting:
- 1 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Directions
Step 1: Prepare for Baking
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: Make the Cake Batter
- In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
- In a separate bowl, mix the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing.
Step 3: Bake the Cakes
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Prepare the Lemon Pudding Filling
- While the cakes are cooling, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk in a medium bowl.
- Whisk until smooth, then chill until set, about 10-15 minutes.
Step 5: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Set aside until ready to drizzle over the cake.
Step 6: Prepare the Lemon Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.
Step 7: Assemble the Cake
- Once the cakes are completely cool, spread a layer of lemon pudding on top of one of the cake layers.
- Place the second cake layer on top, gently pressing to ensure it’s level.
- Frost the top and sides of the layered cake with the lemon frosting, smoothing it evenly.
Step 8: Add the Final Touch with Glaze
- Drizzle the lemon glaze over the frosted cake, allowing it to gently drip down the sides for a beautiful finish.
Serving Suggestions
This Lemon Poppy Seed Pudding Cake is delightful served slightly chilled and pairs well with a cup of tea or coffee. It’s perfect for a bright and refreshing dessert any time of year, especially for spring and summer gatherings.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- Preventing Sticking: Ensure the cake is completely cool before frosting to avoid sliding layers.
- Extra Lemon Flavor: For an added citrusy kick, sprinkle additional lemon zest over the frosting or glaze.
Frequently Asked Questions
1. Can I use homemade pudding instead of store-bought mix?
Yes, homemade lemon pudding will work beautifully for a richer flavor.
2. Can I make this cake without poppy seeds?
Absolutely! You can omit the poppy seeds without altering the structure of the cake.
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
4. How can I keep the cake layers from sliding?
Make sure the pudding filling is well-chilled before assembling to keep layers in place.
5. Can I make the cake ahead of time?
Yes, bake the cake layers a day ahead, wrap them in plastic wrap, and store at room temperature. Assemble and frost the next day.
6. Can I add blueberries to this cake?
Yes, adding fresh or frozen blueberries to the batter is a delicious option for a lemon-blueberry variation.
7. Can I use a different frosting?
Cream cheese frosting is a great alternative if you prefer a slightly tangier taste.
8. How do I make the glaze thicker?
Add a little more powdered sugar to thicken the glaze if needed.
Enjoy every refreshing bite of this Homemade Lemon Poppy Seed Pudding Cake! Its bright flavors, creamy filling, and lemony finish make it a truly delightful dessert.